모노스테아르산설탕의 Critical Micelle Concentration

노장숙,이광순,장세희,안운선,Noh Jang Sook,Lee Kwang Soon,Chang Sae Hee,Ahn Woon-Sun 대한화학회 1974 대한화학회지 Vol.18 No.5

모노스테아르산설탕의 critical micelle concentration(CMC)를 $20^{\circ}C$와 $40^{\circ}C$사이의 여러 온도에서 측정하였고 이어서 디에스테르가 첨가 되었을 때의 CMC를 측정하였다. 디에스테르가 포함된 모노에스테르의 용액에서는 용액의 표면장력이 약 40dyne $cm^{-1}$가 될 때 표면장력 대 농도 곡선이 불연속을 나타내는데 이것은 모노에스테르와 디에스테르와의 회합체가 이 영역에서 표면배열을 갑자기 바꾸기 때문이라고 생각된다. The critical micelle concentration(CMC) of sucrose monostearate is determined between 20 and $40^{\circ}C$, and the effect caused by the addition of sucrose distearate on the CMC is also studied. It is found that, when both of monoester and diester are dissolved, the curve of surface tension of the solution versus the concentration shows a discontinuity at about 40 dyne $cm^{-1}$ of the surface tension. The discontinuity is interpreted as the associate formed between monoester and diester changes its surface orientation at this region.

의료서비스와 테크놀로지의 결합, 원격의료서비스

노장숙 대한간호협회 2004 대한간호 Vol.43 No.4

전통적 의료체계가 변하고 있다. 정보학과 테크놀로지가 결합되면서 보다 효율적이고 질적으로 향상된 의료서비스가 가능해진 것이다. 텔레메디슨은 21세기를 잇는 의료의 새로운 다리라 할 만 하다.<중략>

고불포화 (高不飽和) 지방식이 (脂肪食餌)가 흰쥐혈청의 Vitamin E 농도와 지방성분(脂肪成分)에 미치는 영향

노장숙,기혜란,조정순 한국유화학회 1986 한국응용과학기술학회지 Vol.3 No.2

The purpose of this study was to find the effect of dietary polyunsaturated fat on of vitamin levels E, total cholesterol and HDL-cholesterol in serum of Spraque-Dawley male rats. Experimental rats were fed for 4 weeks with corn oil, perilla oil, lard at a level of 10% and 20% respectively. The results obtained are as follows; 1. Body weight gains were similar to all groups and food intake was significantly lower in all experimental diet groups than control diet group, especially 20% corn oil diet group was the lowest among the experimental diet groups. 2. Vitamin E levels in serum were significantly lower in 20% corn oil and 10%, 20% perilla oil diets groups than control diet group. 3. Serum total cholesterol levels were significantly higher in 20% perilla oil diet group which was significantly lower in vitamin E level than control diet group, and serum total cholesterol levels of 10%, 20% lard diets groups were significantly higher than control diet group. 4. Serum HDL-cholesterol levels were significantly lower in 20% perilla oil diet group which was significantly lower in vitamin E level than control diet group, and serum HDL-cholesterol levels of 10%, 20% lard diets groups also were significantly lower than control diet group.

설탕「에스테르」의 CMC에 관한 연구

盧長淑 세계평화교수협의회 1976 廣場 Vol.43 No.-

특별기고 : 한일 조인트 심포지움을 다녀와서

노장숙 한국유화학회 2005 한국응용과학기술학회지 Vol.22 No.3

지질의 새로운 분류

이병조,노장숙,현관종 건국대학교 1975 文理論叢 Vol.4 No.1

It is customary to classify the various fats and oils on the basis of their properties. However, their system of classification fails to take into account a number of important distinctions within the three broad classes. From the standpoint of their industrial utilization oils and fats are systematically classified into up-to-date system.

식이섬유류의 (食餌纖維類) 종류와 수준이 흰쥐의 분내 지방대사에 (脂肪代謝) 미치는 영향

이용억,노장숙,이재민 ( Yong Ock Lee,Jang Sook Noh,Jae Min Lee ) 한국유화학회 1985 한국응용과학기술학회지 Vol.2 No.1

The study was performed to understand the effects of perilla and pine nut oils on hypercholesterolemia in cholesterol-fed male rats. All rats fed with the experimental diets for 3 weeks were decapitated to take serum. From the serum, the levels of total cholesterol, triglyceride, HDL-cholesterol, free cholesterol, phospholipids, lipoprotein and glucose were measured, and the results were summarized as follows. 1. The experimental diets supplemented with perilla and pine nut did not influence on the body weight and on amount of food intake, but decreased significantly total cholesterol level by the rate of 22-30% 2. The perilla diets decreased the B-/a- lipoprotein value from 0.99 toe 0.50-0.51, but the pine nut diets decreased to 0.68-0.69. 3. The 10% diets of perilla and pine nut decreased the triglyceride concentration by the rate of 11-14% but it was not significant difference. 4. The perilla diets increased the HDL-cholesterol level by the rate of 53-72%, and the pine nut diets 72-92%, but both of these diets did not influence on the free cholesterol concentration. 5. The perilla diets decreased phospholipids concentration by the rate of 20-23%, but it was not significant difference. 6. The diets of 10% perilla and 5% pine nut decreased significantly the free fatty acid concentration by the rate of 48% and 34% respectively. 7. The diets of 10% perilla and pine nut decreased a little the glucose level, but it was not significant difference.

설탕에스테르의 물리적 성질에 관한 연구

안운선,노장숙,이광순 成均館大學校 1976 論文集 Vol.23 No.-

설탕에스테르를 관크로마토그래피와 박층크로마토그래피(TLC)를 사용하여 모노-, 디-, 및 트리에스테르로 단리 정제하였다. 이와 같이 정제한 모노스테아르산설탕과 모노팔미트산설탕의 CMC를 20℃∼40℃ 사이의 여러 온도에서 순수한 물과 NaCl, KCl 및 여러 알코올 용액에서 측정하였다. 이 결과로부터 모노에스테르의 heat of micellization 값을 계산하였던 바, 30℃이하에서는 양의 값을 나타내었으며, 이 값들이 무기염에 의해서는 거의 영향을 받지 않는다는 사실을 알았다. 여러 가지 알코올(C_1-C_4) 용액에서의 모노팔미트산설탕의 CMC는 알코올 농도의 증가에따라서 처음에는 증가하다가 농도가 약 0.05∼0.01 몰 퍼센트를 지나면 다시 감소한다. 이것은 설탕에스테르와 알코올이 공동으로 미셀을 형성하기 때문일 것으로 생각된다. 디에스테르는 물에 전혀 녹지 않지만 모노에스테르용액에서는 쉽게 용해된다. 그리고 이러한 용액의 표면장력 대 농도 곡선은 약 40dyne/㎝ 근처에서 불연속을 나타낸다. 이것은 낮은 농도에서 모노에스테르와 디에스테르가 불규칙한 멋대로의 표면배향을 하고 있다가 이 농도에서 보다 안정하고 치밀한 배열로 갑자기 바꾸어지기 때문이라고 생각된다. The critical micelle concentrations (CMC) of sucrose monostearate and sucrose monopalmitate are determined in pure water, in inorganic salt solutions, and in various alcohol (C_1-C_4) solutions at temperatures between 20 and 40℃. Using the results, heat of micellization is calculated. The values are positive below 30℃ and unaffected almost by the presence of inorganic salts. The CMC value is very sensitive in the presence of alcohols (C_1-C_4). The CMC increases at first as the concentration of alcohol increases, and then it decreases after showing a maximum. The maximum point lies between 0.05 through 0.1 mole per cent of alcohol, depending on the kind of alcohols. It is found that though the diester is insoluble by itself, it readily dissolves in the monoester solution. In the presence of diester, it is found that the surface tension decreases as usual way if the concentration of monoester is incrased, but it shows a sudden discontinuity at about 40 dyne/㎝.

식이단백질 (食餌蛋白質) 급원과 Methionine 참가가 Cholesterol 투자 흰쥐의 혈청 Cholesterol 및 혈청성분에 미치는 영향

이용억,노장숙,조정순,구이란 한국유화학회 1986 한국응용과학기술학회지 Vol.3 No.1

Several authors reported that vegetable proteins cause to decrease serum cholesterol and reported the effect of limiting amino acid balance in dietary protein on the blood component. This study was designed to observe growth rate and blood component in 1% cholesterol-fed male rats intake pure isolated soy proteins and methionine for 4 weeks. The diets were supplemented with either 20% casein or isolated soy protein as dietary protein sources and methionine as limiting amino acid of isolated soy protein and casein portein. The results were as follows; 1) The body weight gain was the greatest in casein groups. 2) Serum total cholesterol concentration was significantly increased by casein groups and slightly decreased by isolated soy protein groups. 3) Serum HDL-cholesterol concentration was significantly increased by isolated soy protein groups than control group. 4) Serum total lipid and triglyceride concentrations were significantly decreased by lsolated soy protein groups than control group. 5) Serum glucose concentration was significantly increased by isolated soy protein plus 0.8% methionine than control group. 6) Serum total protein and albumin concentrations were significantly increased by all expermintal diets groups than control group. Especially, casein groups were the most increased in all experimental diets groups.

고당질식이가 (高糖質食餌) 정상쥐와 Alloxan 당뇨쥐의 혈당량과 혈청지질성분에 (血淸脂質成分) 미치는 영향

이용억,노장숙,신설용 ( Yong Ock Lee,Jang Sook Noh,Sul Yong Shin ) 한국유화학회 1985 한국응용과학기술학회지 Vol.2 No.1